TACO HUB

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Upon entering the facility EHS observed an employee bagging chocolate chip cookies into a plastic pouch with her bare hands. C/A Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P COS: ALL previously bagged cookies was disposed of

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed only handwashing sink in the facility being blocked by a trash can C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Trashcan was moved

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several trays of cooked food (chicken, beef, Quesso) that were stored in the WIC covered tightly with plastic wrap with condensation forming on the top. Observed two large buckets of diced tomatoes filled to 3/4 and tightly covered with a lid in the WIC in the main kitchen with an internal temperature of 61*F. Upon checking the temperature one hour later the tomatoes were still holding at 61*F C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS Food from the trays was placed on ice. The diced tomatoes and the Quesso was partitioned into smaller trays and placed in the cooler.

Nonfood-contact surfaces clean — Inspector Note: Observed the oven in the main kitchen with an excessive build up of grease and burned up food on the bottom of the unit. C/A Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility has 7 days to correct the violation and send pictures of the correction to EHS

Proper cooling time and temperature — Inspector Note: Observed a large container of cooked rice being stored on the counter with a internal temperature of 96*F. Cook stated the rice was cooked at 10am in the morning but was left on the counter. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS Rice was discarded

Proper cooling time and temperature — Inspector Note: Observed several TCS foods that were stored in the WIC with a temperature above 70*F. Upon further questioning the cook stated he placed the food in the fridge around 1:00pm. When EHS checked the temperature of the food between 2:02pm and 2:17pm most of the food was way above 70*F EHS had to intervene and had the PIC placed the food on ice in order to achieve the cooling rate necessary within 2 hours from 135*F to 70*F C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: Food was placed on ice to achieve the cooling rate necessary within the two hour period

Proper date marking and disposition — Inspector Note: Observed marinara sauce, cooked onion, and cooked chicken in the WIC in the main kitchen without a discard or prep date on them. C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety COS Food was discarded

Proper date marking and disposition — Inspector Note: Observed two trays of marinara sauce with a prep date of 10/07 in the WIC in the main kitchen. Product exceeded 7 days C/A Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS: Food was discarded